3 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 egg
2 teaspoons vanilla extract
1 cup pumpkin puree
1 cup vegetable oil
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon vegetable oil
3 tablespoons margarine
1 cup finely chopped pecans
1 tablespoon water
1 (7 ounce) can pumpkin puree
1 (8 ounce) package crushed pineapple, drained
1/4 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, whip cream cheese until fluffy and smooth. Beat in sugar, eggs, and vanilla. Mix thoroughly. Spread cream cheese mixture evenly into 9-inch pie pan.
Bake in preheated oven for 30 minutes, or until crust is golden brown.
While still warm, heat oil in a large skillet over medium heat. Pour over cream cheese mixture, stirring gently until mixture coats the back of a metal spoon. Pour pumpkin puree over cream cheese mixture.
Remove blanket from pie and place pie in roasting pan. Sprinkle pecans over pie. Pour pumpkin filling over pie. Pour coconut cream over pecans.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until toothpick inserted in center comes out clean.
While pie is baking, heat margarine and vegetable oil in a large skillet over medium heat. Stir in cinnamon, salt, baking soda, coconut cream, pecans, water, and pineapple.
Bake pie 5 to 10 minutes, until toothpick inserted in center comes out clean. Cool completely before cutting into slices.
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